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Categories:
peaches peaches coconut sugar ground nutmeg lemon juice tapioca coconut sugar coconut flour tapioca baking powder butter cinnamon
Viewed: 53 - Published at: 5 years agoIngredients
- FOR THE PEACHES:
- 8 Peaches, Thinly Sliced
- 1/2 cups Coconut Sugar
- 1/4 teaspoons Cinnamon
- 1/8 teaspoons Ground Nutmeg
- 1 teaspoon Fresh Lemon Juice
- 4 teaspoons Tapioca Starch
- FOR THE TOPPING:
- 1/2 cups Plus 3 Tablespoons Coconut Sugar, Divided
- 6 Tablespoons Coconut Flour, Sifted (36g, See Note)
- 6 Tablespoons Tapioca Starch
- 1 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 4 Tablespoons Cold Grassfed Butter (or Vegan Butter), Cut Into Small Pieces
- 6-1/2 Tablespoons Boiling Water
- 1 teaspoon Cinnamon
Method
- Preheat oven to 425°F.
- In a large bowl, combine peaches, coconut sugar, cinnamon, nutmeg and lemon juice until well combined. Stir in tapioca starch.
- Pour into a a large baking pan (I used a 10-inch cast iron skillet) and bake for 10 minutes.
- Meanwhile, mix 1/2 cup plus 1 tablespoon of the coconut sugar (reserving the rest for later), coconut flour, tapioca starch, baking powder and salt in a separate large bowl. Blend in butter with your fingers until mixture looks like a coarse meal. Stir in boiling water until just combined.
- Remove peaches from the oven. In a small bowl, stir together the remaining 2 tablespoons coconut sugar and cinnamon. Sprinkle on top of the peaches.
- Drop cobbler topping by spoonfuls over peaches, spreading out any very large spoonfuls slightly. Bake until the top is golden brown and the peaches are bubbly, about 25-30 minutes. Let stand for at least 30 minutes.
- Devour!
- Note: As with all gluten-free baking, please weigh your flour to ensure results.
